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GM Report: Works in Progress... PDF Print E-mail

November 2016
by Sabine Rhyne

Every October, I finish preparing a report to our Board of Directors on how well we are achieving our Ends, or the intended results of our work. Through various measurements, we evaluate our progress on the highest and most purposeful goals, as identified by our Board of Directors who are elected to speak for you, our shareholders. Last year, for instance, I noted that we had some work to do in achieving more of a “reasonably priced food and products” end.

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Board of Director's Report: Then & Now PDF Print E-mail

November 2016
by Emilie Kornheiser

When I was a kid, we ate homemade whole wheat pizza. We made pesto and canned tomatoes from our garden. My father made jam from the strawberries he grew. We ate arugula, romano, and salty Chinese dried sausages. Every week my mother took me with her grocery shopping. We went to the Asian grocer for produce and to the health food store.

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Producer of the Month: Stonewood Farm PDF Print E-mail

November 2016
By Jon Megas-Russell

Family. This was an ever-present theme as we walked around the grounds of Stonewood Farm. Paul and Frances Stone have owned the land since the 1970’s and their son Peter and daughter-in-law Siegrid own the turkey farm on the same land. Year round, many family members are helping to feed and package turkeys. Frances authored a cook book and designed the farm’s logo. Peter and Siegrid also employ many locals and their families throughout the year. It was amazing to see how this farm and business are preserving the land, providing our families with high quality food and growing a locally owned business.

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Grain of the Month: Kamut PDF Print E-mail

November 2016
by Chris Ellis, Staff Nutritionist

I am walking past the grain bins in the Bulk department, scanning the labels for grains that are not so familiar to all of us, when my eyes spot Kamut, a grain with an unusual sounding name. It originated thousands of years ago in the Middle East in the Fertile Crescent, which reached from Mesopotamia to Egypt, but for some reason Kamut stopped being cultivated and was not rediscovered until the last century. Fortunately now it is grown here in the U.S.—good news since many of us prefer to eat foods from this country as much as possible, rather than those imported from countries far away.

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